In honor of Beyonce’s album, Lemonade, I’m serving up this strawberry rhubarb lemonade compote that I would totally make for Beyonce if she came to my house. She’s veegz now, right? It’s sweet and tart with a lemony zing from long strips of lemon peel that soften as it cooks.

While Beyonce is making us crave lemonade, I came across Tim’s anti-lemon zest manifesto that made me laugh and coincidentally had 3 recipes lined up that all included lemon. After far too much deep thought on lemons, I decided that for me, lemon has its place. Even boldly mingling with strawberries and rhubarb in this recipe. I always add lemon to fruit pies and galettes and it’s especially nice in richer dishes that may be a little one-note without that bit of acid. I do see Tim’s point about the evil lemon cinnamon roll he encountered at the farmers market. I kind of wish I could to taste it, though! Just to see if I would have thrown it in the trash, too. I mean, I’m trying to imagine myself throwing away a freshly baked cinnamon roll and my imagination just won’t let me.

Please do make this compote for spring. It’s really easy and tastes great on toast (duh), oatmeal, yogurt, ice cream and waffles. You’ll have an empty jar with precious pink streaks clinging to the sides before you know it.

Ingredients

Instructions

Add all ingredients into a medium saucepan, stir, and heat over medium heat until liquid starts to bubble.

Turn heat to medium low. Let mixture cook at a low and steady bubble for about 20-30 minutes, stirring every five minutes or so. The mixture will be watery at first, but the rhubarb and strawberry will break down and the compote will reduce thicken.

Allow mixture to cool, compote will thicken as it cools. Store compote in clean jam jars and refrigerate. Keeps in refrigerator for a week or so. Great on toast, yogurt, oatmeal, ice cream and waffles.

Recipe from Nicole Dula at http://www.dulanotes.com/strawberry-rhubarb-lemonade-compote/